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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
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Data corrente: |
09/06/2025 |
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Data da última atualização: |
09/06/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
TELES, A. G.; SILVA, W. A. da; MENEZES, C. B. de; CARLOS, L. de A.; GONÇALVES, A. C. A.; CARVALHO, C. W. P. de; DIZLEK, H.; QUEIROZ, V. A. V. |
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Afiliação: |
ALEXANDRE GONÇALVES TELES, UNIVERSIDADE FEDERAL DE SÃO JOÃO DEL-REI; WASHINGTON AZEVÊDO DA SILVA, UNIVERSIDADE FEDERAL DE SÃO JOÃO DEL-REI; CICERO BESERRA DE MENEZES, CNPMS; LANAMAR DE ALMEIDA CARLOS, UNIVERSIDADE FEDERAL DE SÃO JOÃO DEL-REI; ALINE CRISTINA ARRUDA GONÇALVES, UNIVERSIDADE FEDERAL DE SÃO JOÃO DEL-REI; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; HALEF DIZLEK, OSMANIYE KORKUT ATA UNIVERSITY; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS. |
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Título: |
Processes applied to whole sorghum flour: effects on technological, antioxidant and sensory properties of gluten-free cakes. |
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Ano de publicação: |
2025 |
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Fonte/Imprenta: |
Journal of Food Measurement and Characterization, 2025. |
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DOI: |
https://doi.org/10.1007/s11694-025-03358-8 |
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Idioma: |
Inglês |
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Notas: |
First online. |
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Conteúdo: |
Although a variety of gluten-free products based on sorghum flour have been developed in Brazil, the sensory attributes of some of these products, can still be improved. Thus, the aim of this study was to apply different pretreatments (roasting, cooking, extrusion) to sorghum flour and evaluate their effect on improving the technological and sensory properties of gluten-free sorghum cakes. As bioactive compounds can be affected by treatments, antioxidant properties were also evaluated. Five cake formulations were produced with BRS305 whole sorghum flours: raw (RSF), toasted (TSF), a blend of toasted and raw (RTSF), cooked (CSF) and extruded (ESF), and a control made with raw rice flour. The formulation containing RSF stood out from the others, exhibiting greater height, less firmness (greater softness), lightest color (among sorghum formulations), greater sensory acceptance and purchase intention, besides higher antioxidant capacity (AC), total phenolic compounds (TPC) and 3-deoxyanthocyanidins contents. The CSF and ESF formulations presented the worst results in almost all characteristics. TSF and RTSF cakes also showed high AC (>93%) and TPC (>84%) retentions, even after undergoing two thermal processes (roasting and baking). CSF retained, respectively, 29.2 and 51.6% of AC and TPC, highlighting that the moist heat degrades sorghum bioactive compounds. Thus, pretreatments used in sorghum flour promoted losses in the antioxidant properties of gluten-free cakes and did not improve their physical and sensory characteristics. Therefore, RSF remained the best option for the development of this product, since it involves fewer processing steps, in addition to lower energy expenditure and preparation time. MenosAlthough a variety of gluten-free products based on sorghum flour have been developed in Brazil, the sensory attributes of some of these products, can still be improved. Thus, the aim of this study was to apply different pretreatments (roasting, cooking, extrusion) to sorghum flour and evaluate their effect on improving the technological and sensory properties of gluten-free sorghum cakes. As bioactive compounds can be affected by treatments, antioxidant properties were also evaluated. Five cake formulations were produced with BRS305 whole sorghum flours: raw (RSF), toasted (TSF), a blend of toasted and raw (RTSF), cooked (CSF) and extruded (ESF), and a control made with raw rice flour. The formulation containing RSF stood out from the others, exhibiting greater height, less firmness (greater softness), lightest color (among sorghum formulations), greater sensory acceptance and purchase intention, besides higher antioxidant capacity (AC), total phenolic compounds (TPC) and 3-deoxyanthocyanidins contents. The CSF and ESF formulations presented the worst results in almost all characteristics. TSF and RTSF cakes also showed high AC (>93%) and TPC (>84%) retentions, even after undergoing two thermal processes (roasting and baking). CSF retained, respectively, 29.2 and 51.6% of AC and TPC, highlighting that the moist heat degrades sorghum bioactive compounds. Thus, pretreatments used in sorghum flour promoted losses in the antioxidant properties of gluten-free cakes and did not i... Mostrar Tudo |
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Palavras-Chave: |
Alimento funcional. |
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Thesagro: |
Alimentação; Alimento; Composto Fenólico; Glúten; Sorgo. |
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Thesaurus Nal: |
Functional foods; Gluten-free foods; Phenolic compounds. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02761naa a2200337 a 4500
001 2176508
005 2025-06-09
008 2025 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s11694-025-03358-8$2DOI
100 1 $aTELES, A. G.
245 $aProcesses applied to whole sorghum flour$beffects on technological, antioxidant and sensory properties of gluten-free cakes.$h[electronic resource]
260 $c2025
500 $aFirst online.
520 $aAlthough a variety of gluten-free products based on sorghum flour have been developed in Brazil, the sensory attributes of some of these products, can still be improved. Thus, the aim of this study was to apply different pretreatments (roasting, cooking, extrusion) to sorghum flour and evaluate their effect on improving the technological and sensory properties of gluten-free sorghum cakes. As bioactive compounds can be affected by treatments, antioxidant properties were also evaluated. Five cake formulations were produced with BRS305 whole sorghum flours: raw (RSF), toasted (TSF), a blend of toasted and raw (RTSF), cooked (CSF) and extruded (ESF), and a control made with raw rice flour. The formulation containing RSF stood out from the others, exhibiting greater height, less firmness (greater softness), lightest color (among sorghum formulations), greater sensory acceptance and purchase intention, besides higher antioxidant capacity (AC), total phenolic compounds (TPC) and 3-deoxyanthocyanidins contents. The CSF and ESF formulations presented the worst results in almost all characteristics. TSF and RTSF cakes also showed high AC (>93%) and TPC (>84%) retentions, even after undergoing two thermal processes (roasting and baking). CSF retained, respectively, 29.2 and 51.6% of AC and TPC, highlighting that the moist heat degrades sorghum bioactive compounds. Thus, pretreatments used in sorghum flour promoted losses in the antioxidant properties of gluten-free cakes and did not improve their physical and sensory characteristics. Therefore, RSF remained the best option for the development of this product, since it involves fewer processing steps, in addition to lower energy expenditure and preparation time.
650 $aFunctional foods
650 $aGluten-free foods
650 $aPhenolic compounds
650 $aAlimentação
650 $aAlimento
650 $aComposto Fenólico
650 $aGlúten
650 $aSorgo
653 $aAlimento funcional
700 1 $aSILVA, W. A. da
700 1 $aMENEZES, C. B. de
700 1 $aCARLOS, L. de A.
700 1 $aGONÇALVES, A. C. A.
700 1 $aCARVALHO, C. W. P. de
700 1 $aDIZLEK, H.
700 1 $aQUEIROZ, V. A. V.
773 $tJournal of Food Measurement and Characterization, 2025.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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